Pearl Onion Pickles
Comments: You may substitute 3 1/2 tablespoons of mixed pickling spices for the horseradish and mustard seeds.
Total Steps
4
Ingredients
10
Tools Needed
1
Ingredients
- 4 quarts tiny onions
- as needed Boiling water
- 1 cup salt
- 2 cups sugar
- 2 tablespoons prepared horseradish
- 4 tablespoons mustard seeds
- 2 quarts white vinegar, 5% acidity
- 7 small bay leaves
- 7 small hot red peppers
- 3 1/2 tablespoons mixed pickling spices(optional)
Instructions
Step 1
Select fresh, tender onions. Cover with <a href="/technique/W7VKDJHH/boiling">boiling</a> water and let stand for 2 minutes. Drain; dip at once into cold water and <a href="/technique/RSDQ7YW8/peel">peel.</a> Sprinkle onions with <a href="/technique/DPSVTKVY/salt">salt</a> and add cold water to cover (about 2 quarts water to 1 cup salt). Let stand at least 12 hours or overnight. Drain off <a href="/technique/DPSVTKVY/salt">salt</a> water; rinse and drain thoroughly.
Step 2
Combine sugar, horseradish, mustard <a href="/technique/FYFCQVPR/seed">seeds</a>, and vinegar. <a href="/technique/GFSF4J5F/simmer">Simmer</a> 15 minutes.
Step 3
Pack onions into sterile jars, leaving 1/2-inch head space. To each jar, add 1 bay leaf and 1 pepper. Pour <a href="/technique/W7VKDJHH/boiling">boiling</a> hot vinegar mixture over onions. Adjust lids. Process pints 10 minutes in <a href="/technique/W7VKDJHH/boiling">boiling</a> water. Remove jars; <a href="/technique/GZFHJC5K/cool">cool</a> and <a href="/technique/36R8LV5G/store">store</a>.
Step 4
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 7 pints.